Languages: July 2011

Creamy penne with prawns and courgette!!!!

For the Italian version click here!!!

What a beautiful saturday evening....I was planning to go the beach but I don't really like to go during the weekend..is to busy...to many people...to much chaos for my taste....I live in the sea side...but this summer still I had no chance to go. Can't wait for my holidays in september, I do really fancy to go somewhere nice and different....will see. For sure we will plan something at the last minute!!!
This first course was part of my 10th anniversary menu...Since I started the "diet" I reduced quite a lot the quantity of pasta... I used to eat it almost every day...but now once a week.. :-(
You should try this recipe...very quick and so tasty!!!

INGREDIENTS:
100 gr of pasta
3 tbs of of philadelphia light
200 gr of fresh prawns (mazzancolle)
1 courgette
olive oil
white wine
salt and pepper

Peel the prawns and start cooking the pasta in salty boiling water. Heat a dash of olive oil in a pan, add the courgette and the prawns, fry for a minute. Add the white wine. Season, add a splash of the pasta cooking water and cook for a few minutes. Drain the pasta reserving a bit of the water and add it to the sauce with the cheese. Toss the pasta, add some cooking water to loosen. Serve immediately.

Peppers rolls stuffed with tuna mousse!!!

For the italian version click here!!!
Hello everyone!!!!! I almost said good morning, but I just realized that is actually quite late.....On the last few days I'm staying in bed until very late...never happen before, not even when I was very young.
Recently I'm going to bed very late, I'm trying to modify a bit my blog style, especially the Italian one, but it takes time. Recently I've also changed the domain from nikyp.blogspot.com to my-breadandbutter.com....
When I opened the blog 2 years ago I didn't have any idea how to set up a blog, and that I could no change the address once I set up the blog. But little by little, step by step I learn something new and I try give to my blogs a more professional look!
But lets talk about todays recipe....very very easy bit so tasty!!!! You don't need lots of ingredients, and doesn't take lots of time either!!!!

INGREDIENTS:
1 red pepper
1 yellow pepper
100 gr of spreadable cheese ( I used philadelphia)
150 gr of tuna ASDOMAR
some extra virgin olive oil 100% italian OLIO DANTE

Grill the peppers in the oven and peel them. Divide the peppers in large slices and let cool down.
Prepare the mousse. Drain the tuna and blend it with a mixer, add some olive oil if necessary and incorporate the cheese. Fill the pepper's slices and roll them!!!

Rye swirl loaf with oats bran !!!!

For the Italian version click here!!!
I know I know I've already posted a bread recipe yesterday....but absolutely loved this bread and I couldn't wait to show it to you!!!! My husband has been in London recently, and tried a wholemeal sandwich bread. He did really enjoyed it...and was a bit annoyed that in Italy you can't find such nice bread.
I've got the house full of flour, but not wholemeal. So I've been searching for a while online for the perfect sandwich bread recipe, couldn't find the perfect one for me as I don't have a sourdough anymore, but yesterday morning I've seen this bread on this blog and couldn't resist.... I had to try it.
I didn't follow her recipe, but really loved the idea of making a bread with two colors.
Is very nice isn't? Here is my recipe, the ingredients are for 2 small loafs.

INGREDIENTS:
white dough
110 gr of manitoba flour
35 gr of rye flour
85 gr of water
1 tsp of barley malt
1 tsp of salt
10 gr of fresh yeast
1 tbsp of olive oil
Dark dough
140 gr of rye flour
70 gr of water
1 tsp of barley malt
1 tsp of salt
10 gr of fresh yeast
1 handful of oats bran

In a bowl mix the ingredients for the white dough, knead until you get a smooth dough.
In the same bowl you can mix the ingredients for the dark one, I would suggest no to use the water all in ones, as it may be too much. Add it little by little or the dough could result too sticky.
Transfer both doughs in a bowl, cover and let it rest for about 1 hour or until double in size.
Flatten each piece into a rectangular shape. Dust the light rectangle with some oats bran and then place the dark one on top of the white one. Dust with some more oats bran and tightly roll up.
Place the bread in an lightly oiled loaf tin and proof for 1 hour and 30 mins.
Bake in a warm oven at 220º for 5 mins, then turn the oven down to 200º for about 20 mins or until golden brown.

Baguette with poolish....

To help me kneading the dough I used my Clatronic KM3323

For the Italian version click here!!!
Hello everyone...hope you are all having a great sunday afternoon!!! I'm quite well...I spent the all morning cooking a very light lunch....I stopped my diet a while ago...but it is time to get back to strict rules!
I've been eating to many cakes recently...and pasta.
I prepared this baguette about 2 weeks ago...but still had no time to post it. Is not a secret anymore that I love baking bread...I've told you so many times....and especially now that I've got my kneading machine I can't resist at all!!!! I've been dreaming to make baguettes for so long...but I always thought it was to difficult to knead by hand. This is one of my favourite bread...every time I'm in Paris I don't leave a supermarket or a boulangerie without a baguette in my hands. These ones I made are still not perfect but I'm quite happy of the result. I've made a few mistakes...because after a few hours was not crispy anymore...and I put too much salt. So I promise I'll do them again very soon...My next aim is to make perfect baguettes!!!

INGREDIENTS:
Poolish:
100 gr of manitoba flour (molino Chiavazza)
80 gr of water
1 gr of fresh yeast
dough:
250 gr of manitoba flour (Molino Chiavazza)
120 gr of water
1 tsp of barley malt
1 tsp of salt (I used a bit more)
3 gr of fresh yeast

The day before, in the evening, mix the poolish ingredients in a bow and let it rest for at least 12 hours until the surface is creased with lots of bubbles.
The day after mix the rest of the ingredients, except the 10% of the water with the poolish. Adjust the water as necessary. Knead until the result is a smooth and elastic dough.
Transfer the dough in a lightly oiled bowl, cover with cling film or a towel and let it rest at room temperature for about 1 hour and 30 mins.
Divide the dough in 2 or 3 equal parts and form a round shape. let them rest for 20 to 30 minutes.
To form the baguettes flatten with your hands each ball, be careful not to loose all fermentations gases.
Form a rectangular and the roll it form a cylinder.
Place the baguettes in a well floured cotton cloth, proof for about 1 hour.
In the meantime preheat the oven at 220º with a small pan with some water inside. you need steam in the first 10 mins of baking.
Score the baguettes just before baking them.... Bake them at 220º for 10 mins, then remove the water, turn down the oven to 180º and bake for another 10 mins without steam, or until they are golden brown.
Switch off the oven and live the bread inside with the door ajar for 10 mins.

Another fantastic pizza!!!!!

For the Italian version click here!!!!
Hello everyone!!!! Finally i manage to update even this blog....yesterday I couldn't upload the photos....quite strange since I've manage to do it in the italian one.
I've arrived not to long ago in Paris...OMG I'm so cold!!!!!! I want to go back to hot Italy , but still 4 days to go!!!!
As I already told you last week I received my food processor/kneading machine (the CLATRONIC KM 3323) and I couldn't resist..I had to tray it immediately!!!!!! And the best way to do it was of course making another pizza...but this for sure is no going to be the last one....It was by far the best one I have ever made!!!! Ohhhhhhhh I love my new help!!!!!! I knead this pizza by hand a few months ago....but really is not comparison!!!!!

INGREDIENTS:
300 gr. of flour
270 gr. of water
3 gr. fresh yeast
10 gr. of salt
1tsp of barley malt
Topping:
courgette flowers
Piennolo del Vesuvio tomatoes d.o.p.( from casa barone)
anchovies
mozzarella cheese
speck ham
olive oil
salt

Mix all the ingredients until you get a smooth and soft dough . Place it in a lightly oiled bowl, cover it with cling film and let it rest in the fridge for 24 hours.
Take it out from the fridge about 1 hour before baking the pizza.
Stretch the dough in a oiled baking tray, divided it into 2 parts. Let it rest for about 30 mins and the put he toppings. One was a simple Margherita pizza...with the tomatoes from piennolo del vesuvio (a fantastic sauce). In the other half simply put some courgette flour, anchovies, salt and oil. Bake both pizzas for 10 mins, then add the mozzarella cheese and bake until the cheese is melted. Add some slices of speck in the pizza with courgette flowers and buon appettito!!!
Really you have to try this combination...is so good!!!!!